Entree: Cote d'Ivoire – Southern Culinary Region – Sauce Graine (Rich Ivorian palm-nut and tomato stew typically made with chicken or fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken thighs, approx. 1.5 lb (700 g) total
- 2 cups (480 ml) canned or homemade palm nut concentrate (crème de palme) or 14 oz (400 g) canned palm nut paste
- 3 tbsp (45 ml) red palm oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 garlic cloves, minced, approx. 1.2 oz (35 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 medium ripe tomatoes, chopped, approx. 12 oz (340 g) or 1 1/2 cups (360 g) canned crushed tomatoes
- 1 small red bell pepper, chopped, approx. 4 oz (115 g)
- 1 Scotch bonnet or habanero pepper, whole (optional for heat)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 g) bouillon powder or 1 stock cube
- 1 tsp (2 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 6 oz (170 g) smoked fish or dried smoked herring, deboned and flaked (optional, for added smoky flavor)
- 1 small eggplant or 8 oz (225 g) garden egg, diced (optional)
- 1/4 cup (60 ml) chopped fresh parsley or local herbs for garnish

Instructions

1. Rinse chicken pieces and pat dry. Season lightly with salt and pepper. In a heavy pot over medium heat, warm 2 tbsp of the palm oil until hot and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add remaining 1 tbsp palm oil if needed. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in chopped tomatoes, tomato paste, and red bell pepper. Cook until tomatoes break down and flavors meld, about 8 minutes.
4. Return chicken to the pot, pour in the chicken stock or water, add bouillon, smoked paprika, whole Scotch bonnet if using, and bring to a simmer. Cover and simmer 20 minutes to cook the chicken through.
5. In a separate saucepan, dilute the palm nut concentrate with 1 cup (240 ml) warm water until smooth (if using thick paste). Strain if desired to remove coarse fibers.
6. Add the diluted palm nut mixture to the pot with the chicken and vegetables. Stir in smoked fish and diced eggplant if using. Simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and oil separates slightly at the surface.
7. Taste and adjust seasoning with salt and pepper. Remove whole Scotch bonnet before serving if used. Garnish with chopped parsley and serve hot over steamed rice, cassava fufu, or plantain.